A healthy grain salad with lots of fresh flavor.

Recipe Summary

prep:
30 mins
cook:
15 mins
additional:
40 mins
total:
1 hr 25 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Rinse the quinoa thoroughly under cold water, and drain. Melt butter in a large saucepan over medium heat, and cook and stir the quinoa until the water has evaporated and the quinoa is lightly toasted, about 3 minutes. Pour in the chicken broth, bring to a boil, reduce heat to low, and simmer until the quinoa has absorbed all the broth, about 10 minutes. Cool quinoa in refrigerator at least 10 minutes.

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  • Mix together green pepper, red onion, corn, black beans, cilantro, tomato, lime juice, red wine vinegar, olive oil, adobo seasoning, and feta cheese in a large salad bowl. Lightly stir in the quinoa, and season with salt, pepper, and additional lime juice to taste, if desired. Chill the salad at least 30 minutes before serving; serve cold.

Nutrition Facts

195 calories; protein 6.3g 13% DV; carbohydrates 22.1g 7% DV; fat 9.8g 15% DV; cholesterol 17.8mg 6% DV; sodium 196.7mg 8% DV. Full Nutrition
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Reviews (112)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/22/2010
Great Recipe! I made this for 40 people and it was a hit! The only thing I did differently was use 1/2 chicken broth 1/2 water to cut down on the salt a bit. Read More
(62)

Most helpful critical review

Rating: 3 stars
08/06/2010
Not as flavorful as I hoped that it would be. Read More
(7)
151 Ratings
  • 5 star values: 111
  • 4 star values: 35
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
03/22/2010
Great Recipe! I made this for 40 people and it was a hit! The only thing I did differently was use 1/2 chicken broth 1/2 water to cut down on the salt a bit. Read More
(62)
Rating: 5 stars
05/24/2010
This was very yummy, especially with the addition of a chopped jalapeno! Making the Quinoa I substituted olive oil for butter, used water and 1 tsp kosher salt. I needed to make ahead so I used a different technique; cooked quinoa and refrigerated overnight in a separate bowl by itself; then chopped all the vegetables except cilantro, added a chopped jalapeno, used fresh cooked corn off the cobb, mixed in a bowl set aside. Then made a dressing with the lime juice, vinegar, olive oil and adobo seasoning (I made my own seasoning; does not contain salt or MSG); tossed with vegetable mix; tossed in the drained and rinsed beans and marinated mixture over night. The next morning; chopped the cilantro; gently folded with the vegetables; then folded in the quinoa; put back in refridgerator. Just before serving gently folded in the feta cheese and garnished with whole cilantro leaves. Did not use any extra salt; except when cooking quinoa. The cheese is very salty, no need to add extra. The day after my party I added left over cut up grilled chicken to the left over salad. Even my meat and potatoes husband LOVED it! Read More
(57)
Rating: 5 stars
06/14/2011
This is a keeper and will go into my regular rotation. BEWARE - start with less lime and then adjust the dressing a little at a time. I did use olive oil instead of butter and diced red and yellow peppers. Some people were a little leary of this salad but those that tried it, loved it. Read More
(23)
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Rating: 4 stars
03/02/2010
I made using Kashi pilaf and didn't use chicken broth and I thought this was great. Making it for lunch. I didn't have adobo so looked up recipe for it and made it from scratch. Read More
(23)
Rating: 5 stars
06/23/2010
Loved this salad! I didn't have adobo so I made my own (garlic powder onion powder oregano cayenne). I didn't have a tomato on hand but it was great w/out it! Read More
(21)
Rating: 5 stars
03/22/2010
Yum yum yummy! I added avocado--even better!! Thanks for the recipe. Read More
(14)
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Rating: 5 stars
09/16/2011
So easy and tasty. I used red quinoa which makes the presentation very beautiful. I omitted the cheese, but added in a fresh jalapeno to my sautee mix. Finally, I made a wrap with the quinoa salad- a warm whole wheat tortilla with some pepper jack cheese and avocado. A great lunch! Read More
(11)
Rating: 5 stars
04/06/2011
My husband requested this salad as a side to go with mesquite grilled chicken and zucchini. Obviously it made quite an impression on him which is a compliment to the author of this recipe! I have only made it one time months ago but HE remembered it. Made per the recipe FANTASTIC! Read More
(9)
Rating: 3 stars
08/06/2010
Not as flavorful as I hoped that it would be. Read More
(7)
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